A rich, creamy one-skillet dinner loaded with seasoned ground beef, crispy bacon, tender pasta, melty cheddar cheese, and classic cheeseburger flavors. It’s hearty, comforting, and easy enough for a busy weeknight.
Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Pasta Skillet:
1 lb (450 g) ground beef
6 slices bacon, chopped
1 medium yellow onion, diced
3 cloves garlic, minced
2 cups uncooked elbow macaroni
3 cups beef broth
1 cup whole milk
½ cup heavy cream
1 cup shredded sharp cheddar cheese
½ cup shredded Monterey Jack cheese
½ cup diced tomatoes, drained
2 tablespoons tomato ketchup
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon black pepper
¼ teaspoon salt, or to taste
Optional Toppings:
Extra crispy bacon
Diced pickles
Chopped green onions
Diced tomatoes
Extra shredded cheddar cheese
Burger sauce or ketchup
Instructions
Heat a large deep skillet over medium heat. Add the chopped bacon and cook for 5–7 minutes until crispy.
Transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon drippings in the skillet.
Add the ground beef and diced onion to the skillet. Cook for 6–8 minutes, breaking the beef apart with a wooden spoon, until browned and the onion is softened.
Drain excess grease if necessary.
Add the minced garlic and cook for about 30 seconds until fragrant.
Stir in the paprika, onion powder, garlic powder, black pepper, and salt.
Add the ketchup, mustard, Worcestershire sauce, and diced tomatoes. Stir well so the beef is evenly coated.
Add the uncooked macaroni directly to the skillet.
Pour in the beef broth, milk, and heavy cream. Stir everything together.
Bring the mixture to a gentle boil, then reduce the heat to medium-low.
Cover and simmer for 10–14 minutes, stirring every few minutes to prevent the pasta from sticking. Cook until the macaroni is tender and most of the liquid has been absorbed.
If the pasta becomes too dry before it is tender, add a small splash of broth or milk.
Reduce the heat to low.
Stir in the shredded cheddar and Monterey Jack cheese a little at a time until completely melted and creamy.
Fold in about half of the cooked bacon.
Taste and adjust the seasoning as needed.
Sprinkle the remaining bacon over the top.
Add your favorite cheeseburger toppings such as pickles, tomatoes, green onions, extra cheese, or burger sauce.
Serve hot directly from the skillet.
Nutrition Information
Approximate per serving, based on 6 servings:
Calories: 650
Protein: 34 g
Carbohydrates: 48 g
Fat: 37 g
Fiber: 3 g
Sugar: 8 g
Sodium: 1,080 mg
Nutrition will vary depending on the ground beef fat percentage, bacon, cheese, pasta, broth, and toppings used.
Allergen Information
Contains:
Milk/dairy from milk, heavy cream, cheddar, and Monterey Jack
Wheat/gluten from regular pasta
Soy and other allergens may be present in Worcestershire sauce depending on the brand
For gluten-free: Use gluten-free pasta and certified gluten-free Worcestershire sauce.
For a lower-sodium version: Use low-sodium broth, reduce the bacon, and choose reduced-sodium ketchup and cheese.
Recipe Tips & Q/S
Q: Can I use ground turkey instead of beef?
A: Yes. Ground turkey works well, although the finished dish will have a lighter flavor. Keeping the bacon adds some of the classic cheeseburger taste.
Q: Can I use different pasta?
A: Yes. Shells, rotini, penne, or cavatappi can work. Adjust the cooking time and liquid if needed according to the pasta shape.
Q: Can I make it without bacon?
A: Yes. Simply omit the bacon and cook the beef with 1 tablespoon olive oil or butter.
Q: Can I add pickles?
A: Absolutely. Chopped dill pickles make an excellent topping and give the dish a classic cheeseburger flavor.
Q: Why is my pasta too thick?
A: Add a splash of warm milk or beef broth and stir over low heat until the sauce reaches your desired consistency.
Q: Why is my sauce too thin?
A: Simmer uncovered for a few extra minutes, stirring frequently. The cheese will also help thicken the sauce.
Q: Can I make this spicy?
A: Yes. Add crushed red pepper flakes, cayenne pepper, diced jalapeños, or a little hot sauce.
Q: Can I add vegetables?
A: Yes. Diced bell peppers, mushrooms, spinach, or zucchini can be added along with the onion.
Q: Can I prepare this ahead of time?
A: Yes, but the pasta will continue absorbing the sauce as it sits. When reheating, add a little milk or broth to bring back the creamy texture.
Q: How do I store leftovers?
A: Refrigerate in an airtight container within 2 hours and use within 3–4 days.
Q: Can I freeze cheeseburger pasta?
A: Yes, but the creamy sauce may change texture slightly after thawing. Freeze in an airtight freezer-safe container for up to 2 months.
Q: How do I reheat it?
A: Reheat gently in a skillet over low to medium heat with a splash of milk or broth. Stir occasionally until hot and creamy.
Q: What toppings go best with this?
A: Dill pickles, crispy bacon, diced tomatoes, shredded lettuce, green onions, jalapeños, extra cheddar, ketchup, mustard, and burger sauce all work beautifully.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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